Friday, February 28, 2014

Today is the last day of February, I have to finished update those foods that I made during CNY. I prepared this Lemon Meringue Pie when a group of bloggers came to my place during CNY time (sorry for this poor photo, I was no time to take proper photo at that time).

Thursday, February 27, 2014

I like to cook this savoury rice (Malay called this as Nasi Minyak) whenever I cook Ayam Masak Merah or Curry, because they are the best combo! Few bloggers came to my house during CNY, I cooked this rice to go with chicken curry that they brought.

Wednesday, February 26, 2014

When Anne left a comment in my recent Otak-otak Kuey Teow Mee post that she love my wok that didn't sticking when stir fried this noodles. Then remind me that I have yet to post how to season a Cast Iron Wok. I have used this iron wok few months already and love to use it especially for stir fry.

Tuesday, February 25, 2014

My mother brought back some Otak-otak (is a cake made of fish meat and spices) for me from Muar. The first thing I want to cook with this Otak-otak is to use it to stir fry with noodles which I seen in Ah Xian food show. I have never had Otak-otak with noodles, sound interesting !

Friday, February 21, 2014

I never know this simple lemon curd can be so yummy. After I tasted a nice Lemon Meringue tart the other day, I was so impressed with this lemon curd. As usual, come back home, I made this Lemon Meringue tarts ^_^.

Thursday, February 20, 2014

I made this roasted chicken when I organized a family gathering at my house during Valentine's day and Cap Goh Mei. So it was a super busy day by preparing 2 roasted chickens, mushroom soup, crab meat salad with Miso and carrot dressing, Italian focaccia, tomato spaghetti and also made two heart shape chiffon cakes (you can view these pictures in my Instagram account). I worked like a maid on this romantic Valentine's day !! Anyway I was happy to see all enjoyed the foods that I have prepared.

Tuesday, February 18, 2014

My sister-in-law highly recommended this Miso Carrot salad dressing (on a crab meat salad) to me when we had lunch at a Japanese restaurant. We were tried to figure out what contain inside this dressing as we wanted to make this at home. At the end, we got the ingredients used in this dressing from a worker in this restaurant (but I can't tell you how I dig out the recipe ^_^).

Friday, February 14, 2014

Today is Western's Valentine Day and also Chinese's Valentine Day (Chap Goh Mei), double happiness. I made this cake which has both West and East elements. Mandarin orange represented Chap Goh Mei, and heart shape chiffon cake represented Western Valentine. Wishing all have a lovely celebration today!!

Tuesday, February 11, 2014

Last year I did a fondant covered cake for Pai Tin Kong (Hokkien peoples pray to Jade Emperor on CNY day9) . But this year I did something simple, I made this Jin Qian Ban ( similar like Ang Ku Kueh ), because the shape look like gold bar, good name and nice shape!

Friday, February 7, 2014

Last year I challenge myself to make Poon Choi ( Big Bowl Feast ) 盆菜 during CNY, and this year I did this Buddha Jumps Over The Wall 佛跳牆. My version is easy and simple version, total only 8 ingredients. I omitted shark fin as my husband already "Finished with fins" ^_^ and we not really fancy with abalones. Why this dish called Buddha Jumps Over The Wall? Because of the good smell, it made Buddha break out of this meditation and jump over the wall of the restaurant next door which served good wine-jug stew, read more here.

Wednesday, February 5, 2014

This is an easy dish to be prepared, simply steam the Chinese sausages and arrowhead. Since I have some free time, I tried to assemble them to look like a flower shape, Chinese said 花开富贵, good name and good dish to serve to your guest during CNY.

Monday, February 3, 2014

I have never prepare an appetizer for CNY eve dinner before. This year I got this idea to prepare this Thai appetizer "Ma Haw" for CNY eve dinner after first tasted this yummy appetizer at the Erawan Tearoom Bangkok on my short visit to Bangkok last month. And the English name "Galloping Horses" also perfect for this Horse year. I also give a nice and prosperous Chinese name for this appetizer as 骏马旺来. 骏马 refer to a fine horse whereas 旺来 for Hokkien people like me refer to "Ong Lai" or pineapple which also one of the ingredient in this appetizer.